WINTER PARK, Fla. — Dave’s Boathouse restaurant manager Adena Muskin is certified in making sure the Rollins College eatery is kosher and has flavors familiar to international students.

“This is your mom’s kitchen, no matter what part of the world you’re from,” the Cleveland native told us.

The oldest of 5, Muskin was the one cooking for her siblings, inspired by worldly tastes.

“The classic lemon juice just brings me right back to my visits to the Middle East,” she said, reminiscing about her culinary journeys while assembling her falafel platter.  “I feel like I’m walking those streets again.”

Hungry? Let’s cook! Here are the components of the platter:

Falafel (Yield: 12 servings)

Ingredients:

  • 1-1⁄2 cups yellow onion, minced
  • 1 tablespoons fresh garlic, minced
  • 3⁄4 cup dried parsley flakes
  • 1 tablespoon baking powder
  • 1 tablespoon ground cumin spice
  • 1 tablespoon ground coriander spice
  • 1⁄2 teaspoon ground cayenne pepper
  • 3⁄4 teaspoon ground black pepper
  • 1⁄2 tablespoon kosher salt
  • 5 cups canned chickpeas, drained
  • 3⁄4 cup chickpea flour
  • Canola oil for frying
  • Pita bread, optional
  • Hummus spread, optional (recipe below)
  • Tahini sauce, optional (recipe below)
  • Mediterranean salad, optional (recipe below)

Directions:

  1. In the bowl of a food processor with an S-blade attachment, combine onion, garlic, parsley, baking powder, cumin, coriander, cayenne, black pepper, and salt. Pulse to combine.
  2. Add drained chickpeas.
  3. Pulse until mixture is just combined to a course paste or medium chop.
  4. Add chickpea flour. Stir to combine.
  5. Form mixture into 1-ounce balls, and place on a parchment-lined baking sheet.
  6. Chill falafel balls for at least 1 hour, or until firm.
  7. Deep fry in canola oil until golden brown, approximately 2 minutes.
  8. Drain well.
  9. Bake falafel in 350-degree Fahrenheit oven until fully cooked, approximately 15 minutes, or until it reaches an internal temperature of 140 degrees F.
  10. Serve hot with pita bread and optional toppings.

Hummus (Yield: 1 1⁄2 cups)

Ingredients:

  • One 15-ounce can chickpeas
  • 2 garlic cloves
  • 1⁄4 cup lemon juice
  • 1⁄4 cup tahini sesame paste, stirred
  • 1⁄2 teaspoon kosher salt, or to taste
  • 3 tablespoons olive oil, divided
  • 1⁄2 teaspoon cumin
  • 1⁄4 teaspoon coriander
  • 1⁄4 teaspoon cayenne pepper
  • 3-4 tablespoons water or aquafaba (the liquid that results when beans are cooked in water)
  • 1⁄2 teaspoon paprika, optional

Directions:

  1.  Drain chickpeas, reserving liquid (aquafaba).
  2. In the bowl of a food processor with an S-blade attachment, blend garlic with lemon juice until garlic is minced well.
  3. Add tahini paste and kosher salt.
  4. Blend well.
  5. Working in two or three batches, add the chickpeas to the food processor, blending well between batches.
  6. Meanwhile, in a small mixing bowl, combine 2 tablespoons olive oil, cumin, coriander, and cayenne pepper. Stream into food processor, and blend until incorporated.
  7. Add aquafaba (chickpea liquid), 1 tablespoon at a time until desired consistency is reached.
  8. Transfer into a serving dish, and chill to cool.
  9. Serve with an additional 1 tablespoon olive oil and paprika.

Tahini Sauce (Yield: 1 1⁄2 cups)

Ingredients:

  • 2 garlic cloves
  • 1⁄2 cup lemon juice
  • 1⁄2 teaspoon kosher salt, plus more to taste
  • 3⁄4 cup tahini sesame paste, stirred well
  • 1 tablespoon olive oil
  • 1⁄4 teaspoon cumin
  • 1⁄4 teaspoon cayenne pepper, optional
  • 1⁄4 cup cold water, plus more as needed
  • 1⁄2 cup parsley leaves, washed and minced
  • 1⁄2 teaspoon paprika, optional

Directions:

  1. In the bowl of a food processor with an S-blade attachment, blend garlic with lemon juice and kosher salt until well-combined.
  2. With motor running, slowly add tahini paste. Blend well.
  3. Meanwhile, in a small mixing bowl, combine olive oil, cumin, and cayenne pepper. Stream into food processor, and blend until incorporated.
  4. Add water, 1 tablespoon at a time until a thin, smooth sauce-like consistency is reached.
  5. Transfer tahini to a mixing bowl, and stir in minced parsley. Combine well.
  6. Transfer into a serving dish and chill to cool.
  7. Garnish with paprika and additional parsley leaves.

Mediterranean Salad (Yield: 12 servings)

Ingredients:

  • 4 firm Roma tomatoes
  • 2 medium English cucumbers
  • 1 medium yellow onion
  • 2 tablespoons lemon juice
  • 1⁄4 cup apple cider vinegar
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1⁄2 teaspoon freshly ground black pepper
  • Fresh mint leaves, minced, optional
  • Fresh parsley leaves, minced, optional

Directions:

  1. Dice cucumbers, tomatoes, and onion into uniform 1⁄4-inch cubes. Place in a large mixing bowl.
  2. In a separate bowl, whisk together lemon juice, vinegar, olive oil, sea salt, and freshly ground black pepper. Season to taste.
  3. Pour dressing over vegetables and toss to combine.
  4. Add fresh mint and/or parsley leaves, as desired.
  5. Serve chilled.